My pescatarianism comes up often in conversation. This isn’t a huge surprise as I spend my days photographing burgers and steaks and roast chicken. There’s a fascination that individuals have with the dichotomy between my work and diet. When asked to explain, I typically give the same spiel: around the time of my 15th birthday, I stopped eating meat (though I’m quick to clarify that fish is meat). I had spent the previous summer at a film program in Oxford, England, where lunches and dinners consisted mostly of beef covered with cream sauce with big piles of potatoes to go with it. I came back from that trip with the feeling that my body needed to switch things up and quickly realized that I felt better after eating seafood.

During the first few years of this new diet, I consumed quite a bit of tuna, as this was something I could easily pack for lunch or afternoon snack. I still always keep at least a few cans in the pantry. And while I will use tuna packed in water for creating a mayonnaise-based tuna salad, I always prefer tuna in olive oil. I was very excited to have the opportunity to try Portofino’s Italian-style tuna. This isn’t the kind of canned tuna I wanted to mask the flavors. Instead, I wanted to taste the subtle richness of the extra virgin olive oil and high quality albacore.

I thought a lot about what I could do with Portofino tuna, but kept going back to the Greek salad. Now, if your only experience with one of these is a soggy platter of greens and shriveled, bland olives you had at a diner one time, well, this is not that. When done right, a Greek salad can be a beautiful thing. Fresh ingredients are a must, but also high quality feta and kalamata olives are key. I didn’t really want to mess with perfection, but I felt that the addition of spring asparagus would give it some seasonal flare with a bright dill dressing to lighten everything up. And, of course, the tuna was an excellent topping to round out this satisfying dish.

Be sure to try Portofino out when planning your next dinner (In the Boston-area, it’s available at Market Basket, Hannaford, and Big Y). For those planning a getaway this summer, their tuna comes in packets as well, making it easier to transport this wonderful ingredient.

I’d like to think my grandfather would’ve enjoyed this soup. My grandfather (we called him “Pop”) loved soup. He loved it so much that he’d finish his bowl before anyone else at the table. However, this wasn’t just the case with soup. Pop was a very fast eater, a habit he picked up during his years as a pediatrician. With limited time for meals, he’d scarf down what was in front of him so he could get back to the hospital. I remember moments as a child when he’d come home for lunch. Within five-minutes he’d be clearing his plate, give me a pat on the head, and be out the door.

Pop passed away a few weeks ago, just shy of turning 91 (his birthday was December 31st). Eric and I spent most of the holiday week down in New Jersey with my family. It felt good to tell stories about him, to laugh a bit. But processing someone’s death is never quick (nor should it be)… this will take some time.

Somehow I've gone 33 years without making tater tots. Don't ask me how that's possible. It's just the way it is. It's not that I'm opposed to them, but if I'm going the potato route, fries are what often call to me. I'm happy to announce, however, that I'm on "Team Tots" now. Or should I say #teamtots? Are hashtags still in?

My friend Dan isn't just a blogger, cookbook author, and TV star (he won Guy's Grocery Games last year), but he is king of tots. He's so into them, in fact, that he's written a book featuring fifty creative ways to use them. I decided to give my first go at a spuddy dish with this bowl of my favorite spring-time vegetables. Potatoes and mushrooms and fiddleheads and ramps. What more could one ask for?

DirectionsBring a pot of salted water to a boil. Add fiddleheads and cook for 8 minutes. While they're cooking, prepare a bowl of ice water. Using a slotted spoon, transfer fiddleheads to the bowl to shock them. After a few minutes, drain all the water from the bowl and set fiddleheads aside.

In a saute pan, melt the butter over medium-high heat. Add garlic and cook for 30 seconds. Add mushrooms and ramps and cook, stirring occasionally, for 3 minutes. Add fiddleheads and cook for another 5 minutes. Pour in lemon juice. Season with salt and black pepper, to taste, as well as most of the rosemary, leaving a little for garnish.

Preheat oven to 425 degrees F. Line a baking sheet with aluminum foil. Lightly coat with cooking oil and spread tots on top in an even layer. Bake in the oven for 24-26 minutes, until golden brown.